Butternut Squash Tortilla Bake

So I know you are going to begin to think that I can’t cook anything other than Butternut Squash but I like it & needed to use up leftovers.


Butternut Squash Tortilla Bake
Serves: 4
Total Time: 30 minutes

– 1/2 large (2.25 per pound, approx 3-3/4″ long, 3″ dia) Pepper, sweet, red, raw
– 2 cups, cubes Squash, winter, butternut, raw
– 10 sprigs Cilantro, raw
– 1/8 cup, chopped Onions, spring or scallions (includes tops and bulb), raw
– 6 medium tortilla (approx 6″ dia) Tortilla, corn
– 1 cup Enchilada sauce, red
– 1/2 14.5 oz Fire Roasted Tomatoes
– 1/8 tsp, whole Spices, cumin seed
– 1/8 tsp Spices, paprika
– 1/8 tsp Spices, turmeric, ground
– 1/8 tsp Spices, garlic powder
– 1 Cup Daiya Pepperjack


Sauté first four ingredients until slightly browned. Add spices and sauté a few more minutes. Then add 3/4 of cheese, the tomatoes & sauce. Mix well. Lay two corn tortillas in bottom of small casserole dish, i sprayed mine with a little oil. Layer mixture & tortillas till all are gone. Sprinkle remaining cheese on top & bake at 400 for 30 minutes

Nutrition Info (per serving)
Calories 247
Total Fat 9.1g
Saturated 2.7g
Polyunsat. 1.0g
Monounsat. 1.0g
Cholesterol 0.6mg
Sodium 512mg
Total Carbs 38g
Dietary Fiber 6.2g
Sugar 6.0g
Protein 4.9g
Vitamin A 433mcg
Vitamin C 49mg
Calcium 76mg
Iron 1.4mg


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